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Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Apple and Sultana Traybake



Apple Traybake
This is a beautifully moist traybake that used up my remaining Bramley's.

APPLE AND SULTANA TRAYBAKE


Yield: 16 bars

Apple and Sultana Traybake

prep time: 10 minscook time: 40 minstotal time: 50 mins
A fruity traybake with apples and sultana's

ingredients:

225g Butter, Softened
280g Caster Sugar
4 eggs, beaten
2 TSP Vanilla Extract
350g Self Raising Flour
2 TSP Baking Powder
Handful of Sultana's
1 large Bramley, peeled and sliced thinly

instructions:

Step 1: Preheat oven to 180°c
Step 2: Cream the butter and sugar, beat in the eggs and vanilla and fold in the flour and baking powder until smooth. Add the sultana's and pour half the mixture into a lined baking tin.
Step 3: Scatter the sliced apple on top and then cover with the remaining batter.
Step 4: Bake for about 40 minutes or until golden.



Beth Sachs
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Peanut Butter and White Chocolate Blondies


Peanut Butter and White Chocolate Blondies

These were utterly delicious and I've frozen a second batch to use next weekend (catering for relatives during the wedding weekend).


PEANUT BUTTER AND WHITE CHOCOLATE BLONDIES



Yield: 12 bars

Peanut Butter and White Chocolate Blondies

Peanut Butter and White Chocolate Blondies
prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

125g plain flour
1 tsp baking powder
100g butter, softened
150g crunchy peanut butter
175g soft light brown sugar
1 egg, beaten
1 tsp vanilla extract
75g white chocolate, chopped
20 x 20cm (8 x 8in) square cake tin

instructions

Step 1: Preheat the oven to 170oC (325oF), Gas mark 3. Butter the sides of the cake tin and line the base with greaseproof paper.
Step 2: Sift the flour and baking powder into a small bowl and set aside. In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.
Step 3: Place the dough in the prepared tin and bake in the oven for 25-30 minutes or until golden brown and almost firm in the centre. Allow to cool in the tin, before removing and cutting into squares.



Beth Sachs
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Pork, Spinach and Mushroom Lasagne


Pork, Spinach and Mushroom Lasagne
There are three sauces in this, a pork ragu, a spinach bechamel and a creamy mushroom, so I'll be honest and say it was a bit of a faff (my Nana loved that word) to make and put together - but well worth it when it came to tasting! It's beautifully rich and creamy and fantastic with a slice of garlic bread.

Pork, Spinach and Mushroom Lasagne

TOP TIPS FOR MAKING THE LASAGNE

  • The lasagne can be frozen so why not make two and freeze one for later.
  • Some halved cherry tomatoes on top would be a nice addition.
  • Serve with a crispy green salad and garlic bread.

OTHER PASTA RECIPES YOU MIGHT LIKE


PORK, SPINACH AND MUSHROOM LASAGNE


Lasagne, Pasta
Pasta
Italian
Yield: 6Pin it

Pork, Mushroom and Spinach Lasagne

prep time: 40 MINScook time: 30 MINStotal time: 70 mins
A yummy lasagne made with three sauces - a pork ragu, cheesy spinach bechamel and creamy mushroom.

ingredients:


  • 375g Lasagne Sheets
  • 50g Parmesan
  • For the Ragu:
  • 1 Onion, chopped
  • 6 Garlic Cloves, chopped
  • 900g Minced Pork
  • 2 Sage Leaves, chopped
  • Pinch of Nutmeg
  • 2 x 400g Tins of Chopped Tomatoes
  • For the Mushroom Sauce:
  • 110g Butter
  • 600g Mushroom, sliced
  • 200ml Double Cream
  • 10 Spring Onions, chopped
  • For the Spinach Sauce
  • 50g Butter
  • 50g Plain Flour
  • 600ml Milk
  • 200g Cheddar, grated
  • 3 TSP English Mustard Powder
  • 200g Spinach, chopped

instructions:


  1. Prepare the Ragu by frying the onion and garlic in a little oil for 5 minutes until soft. Turn the heat up and brown the pork mince before adding the other ragu ingredients. Simmer on low while you make the next sauce.
  2. Make the mushroom sauce by melting the butter in a frying pan and frying the mushrooms until soft and cooked through. Add the double cream and chopped spring onions and simmer on a very low heat while you make the last sauce.
  3. To make the spinach sauce melt the butter in a pan then stir in the flour. Cook for a few minutes before whisking in the milk. Whisk until the sauce thicken then take off the heat and add the cheese, mustard and spinach.
  4. Assemble the lasagne. Butter a large lasagne dish then ladle some spinach sauce to cover the bottom. Lay over the lasagne sheets then spoon over a third of the ragu and then a third of the mushroom sauce and then some more bechamel before the next layer of lasagne sheets. Continue until all the sauce are used (apart from enough spinach bechamel to cover the top). Sprinkle with parmesan and place in the oven for 30 mins (180°c (160°fan)



Beth Sachs
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Lemon Iced Cupcakes


Lemon Iced Cupcakes
These yummy Lemon Iced Cupcakes are great for bake sales and parties and super easy to make.


TOP TIPS FOR MAKING LEMON CUPCAKES

  • Decorate with sprinkles for party ready cupcakes.
  • If you don't like buttercream icing, why not make a drizzle topping by mixing a couple of tablespoons of sugar with the juice of 1 lemon and spoon over the cupcakes as soon as they come out of the oven.


OTHER CUPCAKE RECIPES YOU MIGHT LIKE


LEMON ICED CUPCAKES


Baking, Cupcakes
Baking
Yield: 8 cupcakesPin it

Lemon Iced Cupcakes

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
A Lemon Iced Cupcake recipe

ingredients:


  • 125g Butter
  • 125g Caster Sugar
  • 1 TSP Lemon Zest
  • 2 Beaten Eggs
  • 1/4 TSP Baking Powder
  • 150g Plain Flour
  • For the icing:
  • 150g Icing Sugar
  • 75g Butter, softened
  • 1 TSP Lemon Zest
  • 2 TSP Lemon Juice

instructions:


  1. Preheat the oven to 180°c (160° fan). Line a bun tin with 8 cupcake cases.
  2. Cream together the butter, sugar and lemon zest.
  3. Beat in the eggs then fold in the flour and baking powder. Spoon the mixture into the cases and bake for minutes.
  4. While the cupcakes are cooling make the icing. Use an electric hand whisk to cream the icing sugar and butter together then add the lemon zest and juice to form a soft icing consistency.
  5. Pipe the icing onto the cooled cupcakes.



Beth Sachs
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Christmas Mincemeat (Vegetarian)


Mincemeat

This recipe makes enough mincemeat to fill approx 50 mince pies. If you would prefer to use suet just omit the melted butter from the recipe.

MINCEMEAT


Yield: Enough to fill 50 Mince Pies

Christmas Mincemeat

An easy homemade mincemeat recipe
prep time: 25 minscook time: total time: 25 mins

ingredients:

450g (1 Ib) mixed dried fruit
100g (4oz) melted butter
100g (4oz) cooking apples or apple of choice - peeled and grated (weight when prepared)
100g (4oz) light brown sugar
50g -100g (2-4 oz) of chopped nuts of choice - optional
100g (4oz) glace cherries, chopped
100g (4oz) chopped candied peel
1 TSP grated lemon rind
1 TSP grated orange rind
2 TBSP lemon juice
1 TSP mixed spice
1/2 TSP ground cinnamon
4 tablespoons brandy (I used 2 TBSP brandy and 2 TBSP orange juice)

instructions

Step 1: Mix all ingredients together in a large bowl.
Step 2: Leave for 24 hours and stir occasionally.
Step 3: Sterilise 3 medium sized jam jars (wash in soapy water and put on a baking tray in a low oven for 20 minutes), pack in the mincemeat using a clean spoon, seal and store in a cool dry place.




Beth Sachs
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Edible Christmas Gifts (2) ~ Vanilla Sugar


Vanilla Sugar
I'm going to include this Vanilla Sugar in a chocolate themed hamper for a friend who has a serious addiction to all things sweet - apparently this is very good stirred into hot chocolate!!

What you will need:
1 500ml Sealable Jar (I got mine from Lakeland) - sterilised.
500g Caster Sugar
1 Vanilla Pod, slit down the middle and cut into 3 bits, put in with the sugar and then decant to jar.
Beth Sachs
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Edible Christmas Gifts (1) ~ Christmas Spiced Salt




The salt will keep for a year and is good sprinkled on roast beef.



Christmas Spiced Salt

prep time: 10 minscook time: total time: 10 mins
A Christmas Spiced Salt, perfect for roast meats.

ingredients:

250g Course Sea Salt (I used Cornish Sea Salt)
2 tsp Red Peppercorns
4 Star Anise
2 tsp Dried Chili Flakes

instructions:

Step 1: Sterilise a 500ml jar
Step 2: Mix all ingredients together and place in cooled jar, seal and store in a cool, dry place until Christmas.




Beth Sachs
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Mars Bar Slices


Mars Bar Slices

Lowen had a couple of Birthday parties this weekend so I whipped up some of these refrigerator Mars Bar slices to take along. They are super quick to make but taste amazing. Well worth a go for kiddies parties...and the adults love them too.

Mars Bar Slices

MARS BAR SLICES


Yield: 16 BarsPin it

Mars Bar Slices

prep time: 15 MINScook time: total time: 15 mins
A no bake Mars Bar slice recipe made with rice cereal and mars bars

ingredients:


  • 4 standard size Mars Bars, chopped
  • 2 TBSP Syrup
  • 150g Butter
  • 6 cups of Rice Krispies
  • 300g Dark Chocolate, chopped

instructions:


  1. Line a swiss roll tin with baking paper.
  2. In a pan melt the mars bars, syrup and butter together then stir through the rice krispies. Make sure the mixture is quite stiff - you might want to add some more rice krispies.
  3. Press the mixture into the tin and pop into the fridge while you make the topping.
  4. Melt the dark chocolate in the microwave then spread onto the mars bar slices. Chill before cutting into slices.


PIN ME!

Mars Bar Slices

Beth Sachs
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Vanilla Apple Cake


Vanilla Apple Cake
We had out Village Harvest Festival last weekend so I decided to make this cake for the bring and share tea. It's lovely and fruity and could even be served warm with some clotted cream as a pudding.


TOP TIPS FOR MAKING THE VANILLA APPLE CAKE

  • If you can't get hold of Bramley apples, then a tart eating apple would work well.
  • The cake can be frozen for up to 3 months. Just wrap it well in foil and clingfilm.


OTHER CAKE RECIPES YOU MIGHT LIKE


VANILLA APPLE CAKE


Cake, Apples
Baking, Cake
Yield: 10 slicesPin it

Vanilla Apple Cake

prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins
A fruity vanilla apple cake recipe

ingredients:


  • 250g Butter, softened
  • 250g Caster Sugar
  • 4 Eggs, beaten
  • 250g Self Raising Flour
  • 1 TSP Vanilla Extract
  • 3 small Bramley apples, peeled, cored and sliced
  • 2 TBSP Demerera Sugar
  • 1/4 TSP Cinnamon 

instructions:


  1. Preheat the oven to 180°c (160°fan) and line and grease a 20cm springform tin.
  2. In a large bowl, cream together the butter and sugar then beat in the eggs and vanilla extract. 
  3. Fold in the flour and when the mixture is combined, pour into the prepared tin.
  4. lay the apple slices on top before sprinkling over the demerera sugar and cinnamon.
  5. Bake in the oven for 1 hour.



Beth Sachs
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